Foolproof 30 minute dinner rolls recipe (2024)

Flour, yeast, butter and milk is all you need to create these soft and fluffy dinner rolls in less than half an hour! These foolproof 30 minute dinner rolls are so easy to make you’ll never go store-bought again!

Foolproof 30 minute dinner rolls recipe (1)

I love fresh baked bread just as much as I love chocolate. Lucky for me, my family loves them too, giving me plenty of excuses to spend my day in the kitchentrying a new bread or chocolate recipe ignoring all the other house chores (folding laundry is highly overrated)

I’ve been making these dinner rolls for my family for years now and we just can’t get enough of, but I have to admit, I don’t always have hours to spend in the kitchen waiting for my dough to rise and to rise again. Actually, there are days I don’t have time to let the yeast proof for 10-15 minutes.

Lucky for me, and for you, with this foolproof recipe for dinner rolls, you can have steaming fresh baked dinner rolls in 30 minutes!!!

Foolproof 30 minute dinner rolls recipe (2)

I’ve been playing around with Red Star® Platinum Superior Baking Yeast® for a while now and have been smitten by it from my very first try. Knowing that I don’t have to wait for the yeast to proof and helps speed up the rising process made my life so much easier lately.

This yeast is a miracle product I’m telling you! If you’re afraid of making yeast bread, give this product a try. You’ll be surprised what it can do!

Foolproof 30 minute dinner rolls recipe (3)In addition to the yeast, you’ll also need flour, milk, butter and a pinch of salt and another pinch of sugar. That’s all!

I love using milk in my yeast bread. Milk enriches the dough and produces a creamy-colored, tender crumb and golden crust.You can use whole milk, low-fat or fat-free as you wish. I prefer whole milk.

The pinch of sugar is added to help feed the yeast. Although not required in all bread recipes, it helps speed up the rising process.
Foolproof 30 minute dinner rolls recipe (4)

Since I’ve been usingRed Star® Platinum Superior Baking Yeast®in this recipe, there’s no need tomix the yeast with the lukewarm milk and wait for it to proof. As soon as you scatter the yeast over the milk, you can start making the dough, slowly adding the remaining milk. It should take no more than 3-5 minutes for the dough to make. In fact, I think the most time you spend shaping the rolls.

What I do is divide the dough into 12 balls and gently roll each portion of dough into a ball and place them ona baking sheet, in a 13X9″ baking pan or like I did this time, in an 11″ baking pan.

Foolproof 30 minute dinner rolls recipe (5)

There’s alittle thing I like to do when making dinner rolls. As soon as I take them out of the oven, I love brushing them with butter. It gives them that shiny look, plus who doesn’t love butter on their freshly baked dinner roll?

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Foolproof 30 minute dinner rolls recipe

Yields 12 rolls

Flour, yeast, butter and milk is all you need to create these soft and fluffy dinner rolls in less than 30 minutes! These foolproof dinner rolls are so easy to make you'll never go store-bought again!

10 minPrep Time

19 minCook Time

Foolproof 30 minute dinner rolls recipe (9)Save Recipe

Print Recipe

Ingredients

  • 4 cups bread flour
  • 1 1/3 cups (whole) milk
  • ¼ cup butter
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 2 packages (4½ tsp) RED STAR Platinum yeast
  • 2 tablespoons melted butter, for brushing (optional)

Instructions

  1. In a mixing bowl add the flour and make a well in the middle.
  2. In a measuring cup, add the milk, butter, sugar and salt. Microwave in 15 seconds increments until the butter is melted and the mixture's temperature is between 110 and 120°F.
  3. Pour half of the milk mixture into the flour well. Scatter the yeast over it.
  4. Fit the mixer with the dough hook attachment. Start mixing on low speed, slowly pouring the remaining milk mixture until the dough comes together. If the dough seems dry, add more milk.
  5. The dough should be soft and elastic and cleans itself from the sides of the bowl. Remove the dough from the mixing bowl and divide it into 12 pieces (approximately 73 grams each)
  6. Place all the rolls into an 11-inch round baking pan or a 13X9-inch baking pan.
  7. Cover the rolls with a clean tea towel and let rest for about 5-8 minutes while the oven is pre-heating.
  8. Heat the oven to 400°F.
  9. Bake the rolls for 17-19 minutes or until golden brown.
  10. As soon as you remove the rolls from the oven, brush them with melted butter.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Disclosure – this post is sponsored by Red Star Yeast. Although I’ve been compensated to develop the recipe and write this post, the opinions expressed here are all mine. Thank you for supporting brands I love.
Foolproof 30 minute dinner rolls recipe (2024)

FAQs

Why did my dinner rolls come out hard? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

What temperature should rolls be baked at? ›

Preheat the oven to 375 degrees F (190 degrees C). Bake rolls in the preheated oven until golden brown on top, about 20 minutes. Brush with melted butter if you like; serve warm and enjoy!

How to get rhodes rolls to rise quickly? ›

Dough will thaw and rise faster if it is in a warm spot in your home. Try putting your pan on top the refrigerator or in direct sunlight. You also might try putting on top a heating pad or in the oven with just the light on.

What ingredient makes bread light and fluffy? ›

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

How can I make my bread fluffier instead of dense? ›

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

Why are my homemade rolls so dense? ›

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Should you brush rolls with butter before or after baking? ›

Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

Is bread flour or all-purpose flour better for rolls? ›

You can also use all-purpose in many bun or roll recipes, which tend to have lower hydration and rely less on strong gluten and more on butter and sugar for texture. (Though bread flour can still give you a fluffier, almost cotton-candy-like texture in most buns and rolls.)

Can I bake rolls at 350 instead of 375? ›

You can usually stick with the temperature your original recipe calls for, but 350°F is a safe bet, too. A final note: Rolls baked close together in "pull-apart" style will usually take a bit longer to bake than they would if they were spaced out on a baking sheet.

What is the best oven setting for bread rolls? ›

Preheat the oven to 400 degrees F (200 degrees C). Bake rolls in the preheated oven until golden brown, about 18 to 20 minutes.

How to tell when dinner rolls are done? ›

Soft breads and dinner rolls should be 190 to 200 F. The bread will pull away from the sides of the pan and will feel firm to the touch. The bread will sound hollow when you tap it lightly.

Can you let rolls rise too long? ›

If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Why are my Rhodes dinner rolls not rising? ›

Why did my dough not rise? Sometimes dough has been allowed to thaw and refreeze, which can deactivate the yeast. Also make sure the dough has does not have ice crystals or is close to the expiration date. Make sure you don't buy thawed dough at your store.

What makes rolls rise faster? ›

A Bowl of Steaming Water is the Key to Quickly Proofing Bread. In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift “proof box” by placing a bowl of steaming water inside your oven alongside your bowl of dough.

Why did my dinner rolls turn out dense? ›

Make sure the shaped bread doesn't rise too long before baking – it should only double in size. If it rises too much, the dough will collapse on itself during baking and the bread will have a dense, coarse or dry texture.

What is the secret of soft buns? ›

The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both. If you want something more bread-like, you want a high hydration dough that's been properly kneaded and given at least two bulk fermentations before shaping.

Why are my bread rolls small and heavy? ›

Not refreshing your starter properly if you've kept it refrigerated. You might need a few feeding to get it going, especially if you haven't used it for a while. The dough was under or over proofed. This is the most common reason for dense bread because it can be hard at first to determine when dough is ready to bake.

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